First prepare the dough: dissolve the chopped yeast in the freshly warmed milk, then pour it onto the flours together with the egg and sugar and start kneading, then adding salt and orange blossom.

Finally add the butter in several batches, waiting until the previous piece has been completely absorbed before adding the next.

Cover the bowl with cling film and let rise for about 3 hours until it has almost tripled in size.

Take the dough again, deflate it with lightly floured hands, form a ball, flatten it (always with your hands) and place it in the lightly buttered mold, then let it rise for at least 1 more hour.
Brush with the lightly beaten egg, decorate with the sprinkles and bake for around 20-25 minutes in a static oven preheated to 170°C, then remove from the oven and leave to cool completely.

In the meantime, prepare the cream: beat the egg yolks with the sugar in a saucepan, then stir in the cornstarch, rice starch, flavorings and a drop of milk.

Heat the remaining milk and add it when it has almost reached the boil, stirring immediately with the whisk to combine it.
Transfer the saucepan to the heat and cook over a low heat, stirring constantly, until it reaches the boil: you should obtain a thick cream.

Transfer the cream to a large plate and cover with cling film to prevent a film from forming on the surface due to oxidation, then leave to cool completely to room temperature.

Whip the cream well cold from the fridge, then mix it with the now cold cream, mixing delicately with movements from bottom to top, so as not to cause it to fall apart.
Divide the cake into 2 horizontal discs with a long-bladed knife, then fill the base with the cream obtained, finally cover with the second disc.

The tarte tropézienne is ready, all you have to do is bring it to the table and serve it.